Mushroom Omelette
  • Prep time:

  • Cook time:

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  • Portion/Yield:

    Serves one
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Cooking nutritious meals in minutes is a challenge, this mushroom omelette recipe is quick and easy and you will feast on a nutritious meal in minutes.

Making this omelette memories of yesteryear came flooding back. I remember as if  it was yesterday, when Dustin Hoffman came into one of the restaurants where I worked. He entered the kitchen to show us how to make his egg white omelette, this is about 15 years ago. Apart from being completely starstruck I was also very big headed as it was my section and Dustin stood right next to me as we were making this omelette “together”. I was striding around like the cat that got all the cream. My colleagues where a bit jealous but is soon faded as Snoop Dog came in for dinner that evening, to be honest I did not know who Snoop Dog was back then.

I’m a bit older and wiser now and a bit more clued of Mushroom Omelette

Ingredients & Method

  • 20g fresh girolle mushrooms, cleaned and cut into quarters
  • 2tsp unsalted butter
  • 2 large free range eggs
  • Sea salt and freshly cracked black pepper
  • 1tsp cold water
  • Pinch of chopped thyme

First saute the girolles. Heat a small 20cm non-stick frying pan with 1 tsp of butter, once the butter foams and turns nutty brown add the girolles and seasoning, saute until golden brown about 5 minutes.

Transfer the sauteed mushrooms onto a small plate lined with kitchen paper.

Crack the fresh eggs into a small bowl, add the water, chopped thyme and seasoning. Loosen the eggs with a fork, do not of Mushroom Omelette

Return the frying pan to the heat with the remaining butter. As soon as a the butter turns nutty brown and starts to foam add the egg, do not disturb for 5 counts, then shake the pan backwards and forward keeping it on the heat, do not lift the pan from the heat.

Shake a couple of times so that the raw egg gets in contact with the hot pan and shake so that the contents slides towards one end of the pan, add the cooked mushrooms and immediately flip the omelette out of the pan onto a warm serving plate. The cooking time of the omelette takes no longer than one minute, I cooked this one in 35 seconds as I like my egg soft and just of Mushroom Omelette

Garnish appropriately and enjoy immediately!

Cooks Note

Ensure your eggs are super fresh, check the date or even better if you can buy eggs from someone who has chickens in your local area. Never whisk the eggs, use a fork and do not add too much salt as the salt makes the eggs rubbery. Lastly if you are adding mushrooms always cook them before adding them to the omelette. The mushrooms contain water and as the eggs do not take long to cook, the chances are that the mushrooms could still be raw if they are not cooked before hand.